Chestnuts in soy dough with poppy seeds
5 servings
60 minutes
Chestnuts in soy dough with poppy seeds is an exquisite dish of Japanese cuisine that combines the tenderness of chestnuts with the rich flavor of soy paste and a fragrant crispy crust. This dish is likely inspired by traditional Japanese baking, where fermented paste is used to add depth to the flavor. Chestnuts baked in thin dough acquire softness and a sweetish hue, while poppy seeds add a piquant texture. It can be served as an original appetizer or as an accompaniment to tea, enjoying its harmonious balance of sweetness and umami. A true delight for lovers of Eastern gastronomy!
1
Clean the chestnuts and boil them. Place the boiled chestnuts on a paper towel and let them dry.
- Chestnuts: 10 pieces
2
Preheat the oven to 180 degrees.
3
Beat 1 egg and mix it with soy paste, flour with baking powder, and sugar.
- Chicken egg: 2 pieces
- Soybean paste (doenjang/miso-style): 300 g
- Wheat flour: 100 g
- Baking powder (raising agent): 0.5 teaspoon
- Sugar: 50 g
4
Divide the dough into parts according to the number of chestnuts. Roll out the dough thinly and wrap each chestnut. Brush the chestnuts in the dough with an egg mixed with soy sauce and sprinkle with poppy seeds.
- Chicken egg: 2 pieces
- Soy sauce: to taste
- Poppy seeds: 3 tablespoons
5
Place on a parchment-lined baking sheet and bake for 10-15 minutes until done.